Gluten free meatballs in marinara with pasta of your choice! The perfect meal when you want something nourishing and comforting.
As it’s getting colder and the days shorter, my poor herbs on the balcony are starting to suffer big time. It was already too late for the basil, but luckily the oregano was still in good shape!
And with the fresh oregano I decided to make some gluten free meatballs in marinara sauce.
Comforting yet nourishing!
When I eat these gluten free meatballs in marinara sauce, I usually swap half the spaghetti for spiralized courgette / zucchini! It’s a great way to eat more veggies, but still get to enjoy pasta. Best of both worlds!
These gluten free meatballs are also egg free, making them suitable for people with egg allergy! Just make sure the oats are certified gluten free if you’re making these for someone who is celiac or gluten sensitive. Also, by using oats instead of breadcrumbs you get the added benefit of the extra fibre from oats!
Many might not think that meatballs can be healthy, but as a part of an overall healthy diet, eating beef once in a while can be good, as it’s rich in essential vitamins and minerals we need and that we can easily absorb.
A few key nutrients you’ll get in this meal are:
- Vitamin B1: Important for the metabolism for the food you eat. It helps to convert the food eaten into energy that the body uses.
- Vitamin B2: This water soluble vitamin is important for fat metabolism.
- Vitamin B6: Plays a role in the synthesis of neurotransmitters (eg. serotonin)
- Vitamin B12: Essential for the production of red blood cells and also for a healthy nervous system!
- Iron: Needed to carry oxygen to all the cells in the body which will help you feel energised and alert! The iron found in beef is also heme iron, meaning that the body can easily absorb it.
- Selenium: Works as an antioxidant in the body and also plays a role in thyriod health.
- Zinc: Important for your immune system, healthy nails and hair, wound healing.
- Lycopene: A carotenoid which has been shown to possibly protect skin against UV radiation and may protect against cancer.
To keep this meal fresh, serve it with whole wheat pasta (or brown rice pasta!) mixed with courgetti / zoodles, a green salad on the side and finish with a small handful of oregano and freshly grated parmesan!
Gluten Free Meatballs in Marinara
- 400 g tinned tomatoes
- 1 small onion
- 2 tbsp olive oil
- 4 garlic gloves
- 1 tbsp tomato paste
- Handful of fresh oregano 1/4 cup unpacked
- 2 bay leafs
- 1 tsp sugar
- salt & pepper to taste
- 1/2 small onion
- 500 g mince
- 30 g / 1/3 cup gluten free oats (if needed)
- 100 ml 1/3 cup + 1.5 tbsp milk
- 1 tbsp potato starch
- Handful of fresh oregano about 1/4 cup unpacked
- 1/2 tbsp thyme
- 1 tsp salt
- 1/2 tsp pepper
- Start with making the marinara sauce by finely chopping the onion and garlic. Gently sauté the onion in the olive oil for 5 minutes. Add the garlic and sauté for another 5-10 minutes or until the onion is translucent and fragrant.
- Add the tomato paste and fry it of for a minute or two. Add the tinned tomatoes, oregano, bay leaves sugar and salt and pepper and cook on low heat. Whilst the marinara sauce is cooking, start with the meatballs. If the sauce gets too thick, add a little bit of water. Taste the sauce before adding the meatballs to taste if it need more sugar, salt or maybe even a dash of vinegar.
- Finely chop the onion and fry in a little bit of oil until soft. Set aside.
- Combine oats and potato starch in a bowl. Add milk and whisk. Leave for 10 minutes so the oats and starch can absorb the liquid.
- Combine mince, fried onions, oats mixture, oregano, thyme, salt and pepper until well incorporated. Make one test meatball to make sure that there's enough seasoning.
- Once you're happy with the seasoning, roll the balls. If the mince is sticky, put a little bit of oil on your hands when you roll them*
- Heat a large frying pan on medium eat and add a little bit of olive oil. Cook until browned and cooked through. Add the meatballs to the marinara sauce.
- Serve with pasta of your choice.
*GF? Use GF oats and GF pasta